From the Ground Up

Front Cover
Wiley, Aug 26, 2011 - Cooking - 352 pages
2 Reviews
A world tour of beloved ground meat recipes from award-winning author James Villas

Ground meats are easily affordable and amazingly versatile—and common in almost every cuisine. Ground beef, pork, poultry, and seafood are staple ingredients across continents and cultures, but they've rarely been given the respect they deserve.

With favorites like the classic American hamburger and steak tartare, croquettes and crab cakes, From the Ground Up collects 200 recipes that span the globe, all presented with the passion and style that make James Villas one of the world's most admired food writers. Here, he pays loving tribute to this underappreciated culinary wonder, letting it take its rightful seat at the head of the table. With delectable dishes from far and wide, this fantastic collection is stuffed with inspiration.

  • James Villas was the food and wine editor for Town & Country magazine for 27 years and is the author of Pig, The Bacon Cookbook, and The Glory of Southern Cooking
  • Features 200 ground meat recipes from all over the world, including British meat pies, Jamaican patties, and American meatloafs and chilis
  • The perfect cookbook for families, with affordable, tasty comfort foods galore

For home cooks looking for quick and delicious dinner solutions, From the Ground Up offers classic dishes the whole family will love.

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LibraryThing Review

User Review  - 4fish - LibraryThing

James Villas's latest collection is dedicated to ground, shredded or minced meat and fish. All the usual suspects are here (meatloaf, Bolognese sauce, meatballs), in addition to more exotic fare like ... Read full review

LibraryThing Review

User Review  - frisbeesage - LibraryThing

From the Ground Up by James Villas features recipes using all kinds of ground or minced meats. If you are thinking this is a cookbook full of burgers and meatloaf think again! There are literally ... Read full review

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About the author (2011)

James Villas was the food and wine editor of Town & Country magazine for 27 years, and his work has also appeared in Food & Wine, Saveur, Gourmet, Bon Appétit, the New York Times, and many other publications. He is the author of 16 cookbooks and books about food, four of which have been nominated for a James Beard Award and one of which has won the award. He is also the author of Pig: King of the Southern Table, The Bacon Cookbook, and The Glory of Southern Cooking.

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